Since I stopped eating sugar and gluten I haven’t had pancakes. I knew that I could make gluten-free pancakes pretty easily, but for me, pancakes are all about the toppings and I didn’t know what I would use!
I recently started to allow myself a little bit of honey, so when I came across this recipe for Chunky Blueberry Sauce I knew I had my solution! I decided to make myself a rather decadent breakfast of Almond Flour Pancakes topped with this delicious stuff.
The recipes were both incredible easy to prepare. For the sauce, I put blueberries, honey, lemon juice, and lemon zest in a saucepan, brought it to a boil, and turned it down to simmer for about 15 minutes, stirring occasionally.
For the pancakes, I simply mixed almond flour, egg, and milk and cooked them up in some butter, just like regular pancakes.
As always, you can check out what I’ve pinned here.